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STORAGE AND DISPLAY OF FRESH MEAT PACKED IN ELEVATED O2/CO2 ATMOSPHERE.

Author(s) : TAYLOR A. A., DOWN N. F., SHAW B. G.

Summary

SAMPLES OF BEEF LOIN AND RUMP AND PORK LOIN WERE PACKED IN A MIXTURE OF 25% CO2 AND 75% O2. HALF THE PACKED SAMPLES WERE HELD CONTINUOUSLY IN DARK STORAGE AT 274 K (1 DEG C) WHILE THE REMAINDER WERE SUBJECTED FOR THREE DAYS TO A TIME/TEMPERATURE SEQUENCE DESIGNED TO SIMULATE RETAIL AND DOMESTIC CONDITIONS. PERIODICAL ASSESSMENT WAS MADE OF GAS HEADSPACE COMPOSITION, COLOUR, DRIP AND MICROBIOLOGICAL CONDITION. HIGH CONCENTRATIONS OF O2 AND CO2 WERE MAINTAINED 18 DAYS. THE COLOUR DETERIORATED SLOWLY BUT WAS STILL ACCEPTABLE AFTER FIVE OR SIX DAYS. SAMPLES WHICH WERE DISPLAYED LOST COLOUR MORE QUICKLY THAN THOSE KET NEAK. LACTIC ACID BACTERIA WERE DOMINANT IN ALL MEATS, BUT THERE WAS ALSO RAPID GROWTH OF BROCHOTHRIX THERMOSPHACTA. STRONG OFF-ODOURS WERE NOTED AFTER ABOUT SIX TO TWELVE DAYS.

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Details

  • Original title: STORAGE AND DISPLAY OF FRESH MEAT PACKED IN ELEVATED O2/CO2 ATMOSPHERE.
  • Record ID : 1988-1058
  • Languages: English
  • Publication date: 1986/09/10
  • Source: Source: Proc. Bristol Meet., IIR/C. R. Réun. Bristol, IIF
    1986-3; 295-302; 2 fig.; 2 tabl.; 13 ref.; discuss.
  • Document available for consultation in the library of the IIR headquarters only.

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